Braised Chicken

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Step 1

1. Slice the leeks and cut the bacon into 1/2 inch pieces. Heat 6-qt dutch oven over medium-high for 1 minute. Add the bacon and cook until crisp and brown, about 5-7 minutes, stirring occasionally. 2. Pat chicken breasts dry with paper towels and season each side with the rub. Remove the bacon with a slotted spoon and set aside. 3. Reduce the heat to medium. Working in two batched, brown the chicken, about 5 minutes. Flip and food an additional minute. If there is more than 2 Tbsp of oil in pain, drain the extra. 4. Add the leeks to the pan and cook or 1 minute. Add the garlic and cook until fragrant, about 20-30 seconds. Add the wine, cook until reduced, about 3-4 minutes. 5. Add the butter and mustard. Once the butter has melted, stir int he flour until combined. Add the stock, bacon, and thyme; stir. 6. Add the chicken breasts back into the pan and place spinach o top. Cover and cook on medium-low until the chicken reached 165 degrees Fahrenheit, about 13-15 minutes.